Directions

1. Pierce potatoes with fork or knife, then arrange in microwave-safe casserole dish. Cover with paper towel and microwave at HIGH 4 minutes or until potatoes are just tender. Let cool slightly.
2. Cut potatoes in half lengthwise. Gently scoop some pulp from shells, reserving shells. Combine potato pulp, I Can't Believe It's Not Butter!® Spread, cheese and chives in small bowl. Carefully spread mixture into potato shells with knife, then arrange on baking sheet*. Broil 2 minutes or until cheese is melted. Garnish, if desired, with a mini dollop of sour cream and additional snipped chives.